This Pumpkin Soup is a dish creamy to taste yet balanced by crispy potatoes. A velvety soup comes together with fresh ginger and a dash of lemon juice.
Ingredients for the Soup:
3cupspumpkin fleshdiced without the skin
Small dash of mustard seedsoptional
2teaspoonsginger powder or 1 thumb fresh gingergrated
Juice of half lemon
1tablespoon1 tablespoon olive oil
Start by preheating the oven to 400F. Thinly slice the potatoes into small, bite-sized quarters. Place in a non-stick baking pan and toss the sea salt and olive oil. Place in the oven and cook for 25 minutes, turning half way.
In the meantime, make the soup. Roughly chop the onions and sauté in a large frying pan with the coconut oil, ginger and mustard seeds for 5 minutes. Then add the diced pumpkin (skin removed), boiling water and coconut milk to the same sauté pan and cook until the pumpkin is tender, about 15 minutes. Either using a blender or hand blender puree the pumpkin mixture into a creamy soup. Top with the potato crisps and enjoy!